Holiday Wines, Spirits and Beers
- Our Clubs
The Tablas Creek Vineyard Esprit de Tablas is a blend of four estate-grown varietals, propagated from budwood cuttings from the Château de Beaucastel estate. The wine is based on the dark red fruit, earth, spice and mid-palate richness of Mourvèdre, with additions of Grenache for forward fruit, approachability and lushness, Syrah for mineral, aromatics, and back-palate tannins, and Counoise for brambly spice and acidity.
A cool wintergreen minty note sets off deeper smoked meat, redcurrant, mocha, and juniper aromas. The mouth shows Grenache's sweet fruit and licorice on that attack, then deepens into notes of black cherry, chocolate, and a chorizo-like meatiness, all with tremendous mouth-coating texture. The long finish, with lingering flavors of wood smoke, roasted meat, plum skin and crushed rock, hints at more rewards to come with cellar aging.
Gilles Gaudron's Vouvray Brut 'Blanc de Chenin' is made by the Traditional Method (the same method used to make Champagne) using 20 year old vines planted on limestone-clay soils. With its crisp acidity, complex, biscuity character and fine, persistent bubbles, this sparkling Chenin Blanc would make a great alternative to Champagne.
Our Napa Valley Sauvignon Blanc has aromas of lemon, lime, grapefruit, honeydew melon, orange peel, and white flowers. On the palate, there is more vibrant citrus with melon, honeysuckle flavors followed by a crisp acidity and touch of minerality. A bit of Semillon and Viognier in the blend add another layer of complexity to the wine with flavors of kiwi and lemon cream pie. By fermenting in stainless steel, French oak, and concrete, we build layers of complexity. The barrel fermentations add texture, density, and viscosity to the mid-palate of the wine, while the concrete adds a touch of flint and minerality to the finish along with mid-palate richness. Stainless steel fermentations preserve the natural Sauvignon Blanc aromatics, vibrant acidity and crispness.
Southern Wine and Spirits
Fine tiny bubbles and a long lasting mousse are the usual footprints of the L’Ermitage cuvée. Aromas of hazelnut and roasted pecans opening to some clove spiciness. Vibrant acidity, with notes of Asian pear, baked green apple. Creamy mid palate and clean acid with a dry finish.
Youngs Market Company
Pair with all fish, especially sushi and sashimi, shellfish such as shrimp, prawns, crayfish and grilled lobster, poultry and white meat, cashews, parmesan or prosciutto.
The first vintage of Joseph Swan Pinot Noir was 1973 and was produced with consultation from the legendary Andre Tchelistcheff who was a friend of Joe Swan's. At its core is cherry and red apple with hints of spice and a touch of bramble. In the mouth, it bursts with juicy fruit, balanced by 25% new oak. Long, rich and balanced finish. Like all the Cuvee de Trois blends, the emphasis is on a wine that drinks well upon release but is also capable of rewarding some cellaring.
We originally created the 2008 version of this wine to celebrate our 10th anniversary as a winery in 2010. With the exotic complexity and food friendliness of a white Rhone-style blend, it is a “red-drinker’s white,” a complex alternative to the more one-dimensional white varietal wines like Chardonnay and Sauvignon blanc. It is the perfect complement to its namesake shellfish, as well as chicken or pork dishes with buttery-creamy sauces. *Coquille is pronounced “ko-keel” and it is French for shellfish or scallop, like the scallop shells on the Shelton family coat of arms.
Exotic nose of spicy pears and white peaches, almond paste/marzipan, a touch of honeysuckle perfume. Multi-dimensional (many layers), a hard-to-describe range of aromatics, intriguing, almost mysterious! In the mouth it is crisply dry yet creamy and round and full-bodied, with nice almond paste on crisp-yet-juicy pear fruit.
The Farmstead Pinot Noir is sourced from 2 small growers in the Anderson Valley, located just a stone's throw from our estate vineyard. The small crop, coupled with early ripening Dijon clones, produced richly flavored fruit that displays the fruit intensity and perfume of Anderson Valley Pinot Noir. The wine is pale ruby and garnet in appearance and has aromas of fresh red and black cherry, earthy strawberry, subtle cardamom, clove and cedar box. The palate has zippy red berry fruit in the entry, and a supple, perfumed and velvety mid palate with nuances of baking spices. The acid structure of the wine gives it life, length and versatility in food pairing - from grilled fish to roast duck.
[Tim Wilson (Winemaker)]
Slight exotic fruits flavor, peach and white flowers on the nose. The palate it is rich and generous with a well structured body enabling a long mineral finish. Drink now, or age 3 to 5 years in bottle.
This wine pairs with truffle dishes, Ravioles du Dauphiné, omelette, buttered toast and coarse salt.
"Vivid straw-yellow. Clean and precise aromas and flavors of yellow peach, apricot, orange oil and cinnamon. Layered but refined, with a thick mouth-feel and noteworthy concentration of flavor on the long creamy finish."- Vinous Media
"There's a hint of complexity in the interplay between this wine's gentle sweetness and crisp acidity, like biting into a freshly picked ripe pear. It's lean and focused, a match for warm goat cheese on crostini."- WIne and Spirits Magazine
This controlled and guaranteed origin (DOCG) ASOLO PROSECCO wine is created from a selection of grapes obtained from the vineyards owned by the company in the district of Montello and the Asolo hills, and has a characteristically low yield per hectare. It is vinified in white with partial cold maceration of the grapes and extremely slow processing to create a sparkling wine, at low temperature in pressure tank. The elegant and refined nature of this sparkling wine make it unique as an aperitif and in combination with rice and vegetable dishes or with dishes of Mediterranean cuisine based on fish.
"Fragrant yellow flower, crushed thyme, Bartlett pear and citrus aromas carry over to the dry vibrant palate together with green apple and crisp acidity. Small, continuous bubbles lend finesse." -Wine Enthusiast
After selective sorting of the harvested grapes before vatting on a sorting table, the bunches of grapes are vatted whole (no de-stalking or crushing).
They are vinified using traditional Beaujolais methods, where the bunches are kept whole throughout vatting, which lasts 7 to 8 days.
In this way we craft a ruby-coloured Beaujolais-Villages with pleasant red fruit aromas (raspberry, red currant, strawberry). The tannins are supple and blend in beautifully. This fruity wine will be tasty all the time of day.
Chambers and Chambers
Deep color which foreshadows intense, but never excessive scents. It combines roundness and austerity.This artisanal Lambrusco from the Chiarli family in Emilia-Romagna, the oldest producer of Lambrusco in Italy. Made from single-vineyard Grasparossa grapes, this Lambrusco has bright blackberry and raspberry fruit. This sparkling red will dance on your tongue before finishing dry.
Otima is a Premium Quality Port from a renowned Port house, and brings a lighter, more contemporary style to reflect today's lifestyle - a contemporary, quality drink, versatile enough to be enjoyed anytime. 500 ml btl
Jeff Welburn Selections
La Domitienne is part of a massive coop, though privately owned by the Bonfils Family, a significant force in the Provence wine culture. The name comes from the road the Romans used to control Gaul, which today is known as France.
Appearance: A great pink color.
Aroma: Terrific notes of peach, strawberry and orange blossom on the nose.
Mouth Feel: Fresh and light, showing a floral edge to the brisk core of peach pit on the attack, medium-bodied, layered and elegant, with a full-mid-palate, integrated acidity and a great crispy finish.
Southern Wine and Spirits
It is composed of 20% of the Chardonnay grape variety, for elegance and delicacy, 40% of Pinot Noir, for roundness and structure and 40% of Pinot Meunier for fruitiness. Pale gold in color, abundance of delicate bubbles. Floral aromas of fruit with subtle predominance of white fruits: pear, apple, almonds and hazelnuts. Fresh opening, smooth, pleasant and balanced.
This wine is an ideal accompaniment for Breton lobster and cream sauce, sole morel mushrooms, chicken brochettes with citronella.
"Syrah. Partially destemmed fruit. Limestone sand, red clay and pebbles on Villafranchian terraces. Tank ageing. When I made my first Cotes du Rhone in 1997, my father Henri Barruol drew the label in Indian ink portraying the pretty lodge located at the entrance to the estate. Never could I have imagined at that time that the wine would become so popular with our customers. The original idea was to make a Syrah-based Côtes du Rhône, unlike virtually all Côtes du Rhône which is generally made from Grenache. We wanted to make a fruit-forward, rounded, fresh wine. Those ideas remain unchanged – they still have currency and I try and ensure incremental progress in our Côtes du Rhône with every passing year. Obviously, we are always dependent on what the vintage gives us but in actual fact, the fruit was ripe and absolutely stunning. The resultant wine shows lush black fruit, it is rounded and fleshy with a salinity that calls for a fine steak. Blackberry, smoked bacon, coal, blueberry, rose. "
Fruit is sourced from almost every AVA in the Willamette Valley, ensuring optimal blending potential and representation of the diversity of pinot noir in the appellation. Unique sites include vineyards located in the high-elevation Eola-Amity Hills, the foothills of the cool coastal range in the McMinnville AVA, the warm red-soiled vineyards of the Dundee Hills and our expressive Bishop Creek Vineyard in the Yamhill-Carlton AVA. This wine is sourced almost exclusively from biodynamic, organic and LIVE certified vineyards.
“Precise, deeply structured yet graceful, with expressive black cherry, river stone and black tea accents that build richness toward refined tannins.” 94 points Wine Spectator
Hunter Wine Marketing
Deep garnet-red color. Aromas of ripe raspberry and cherry fruits, fresh mint, exotic spices, with clay-earth minerals. Beautiful briary fruits on entry, medium-full body, integrated tannins, and great persistence to the finish.
"Checking in as a blend of 73% Zinfandel, 13% Petite Sirah, 10% Carignan, and the rest Mataro and Alicante Bouschet, the 2019 Three Valleys has a juicy blackberry, mulberry, orange blossom, violet, and flowery incense-driven bouquet. This gives way to a medium-bodied wine with a soft, elegant texture, sweet tannins, and just an undeniably delicious, gulpable, balanced style that's impossible to resist. It's well worth seeking out and ideal for enjoying over the coming 5-7 years." 92 points Jeb Dunnuck
"Jacob Gundlach brought over this grape from his homeland and it has been growing on Rhinefarm ever since. Although plenty of wineries in Alsace make their Gewürztraminers a little sweet, we vinify ours completely dry, with bright acidity."
Aromas of allspice, jasmine and citrus burst from the glass. Luscious flavors of pink grapefruit, white nectarine, navel orange, lychee and starfruit are spiced with fresh ginger and coriander.
Clear, dark golden brown with very strong legs. Characteristic bouquet with complex dried fruits and wood, toffee and vanilla. Sweet, smooth, full bodied, complex, and a long finish of nuts and dark chocolate.